Prawn and Sweetcorn Pancakes
Delight your taste buds with these savory Prawn and Sweetcorn Pancakes—a flavor-packed fusion of tender prawns, sweet golden kernels, and fresh parsley folded into a fluffy, golden pancake batter. Perfect for a quick and easy dinner, brunch, or appetizer, this recipe combines protein-rich prawns with the natural sweetness of sweetcorn for a balanced and satisfying bite. Lightly seasoned with a touch of pepper and served with fresh lemon wedges for a zesty kick, these pancakes are pan-fried to perfection in just minutes. Add a dollop of sour cream or yogurt for a creamy finish, and you’ll have a dish that’s as versatile as it is delicious. Ready in under 40 minutes, this recipe is a must-try for seafood lovers and makes a stunning addition to any meal.
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Recipe Information
Ingredients
- 200 grams Cooked prawns, chopped
- 150 grams Sweetcorn kernels
- 120 grams All-purpose flour
- 200 milliliters Milk
- 2 Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Butter or oil, for frying
- 4 Lemon wedges (for serving)
- 4 tablespoons Optional sour cream or yogurt (for serving)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
In a separate bowl, beat the eggs and then whisk in the milk until fully combined.
Gradually pour the egg and milk mixture into the dry ingredients, whisking as you go, until you have a smooth, lump-free batter.
Fold the chopped prawns, sweetcorn, and parsley into the batter until evenly distributed.
Heat a large non-stick frying pan over medium heat and add a small amount of butter or oil. Swirl to coat the pan evenly.
Scoop about 1/4 cup of the batter into the pan for each pancake, spreading it gently to shape if needed. Cook for 2-3 minutes or until bubbles appear on the surface and the edges start to set.
Flip the pancakes carefully and cook for another 2-3 minutes on the other side until golden brown and cooked through.
Transfer the cooked pancakes to a plate lined with kitchen paper to absorb any excess oil, and keep warm while cooking the remaining batter.
Serve the pancakes warm, garnished with lemon wedges and a dollop of sour cream or yogurt, if desired.
Nutrition Facts
Calories |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 7.0 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 148 mg | 11% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 481 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
